Lamb Backstrap

BBQ / Pan Fry

Brush lamb with oil and season with salt and pepper.

Cook for three minutes on each side for medium rare. Remove from pan to a warm plate and cover loosely with foil.

Rest for 6-8 minutes before serving.

 

The backstrap is a premium cut – lean, succulent and tender with a mild flavour.  It can be cooked quickly, making it the perfect mid-week option.  Great sliced over a mixed leaf or roast vegetable salad